Keralan curry paste
Prefix 503 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 179 kcal | 9% |
| Fat | 15.2 g | 22% |
| of which saturates | 5.1 g | 25% |
| Carbohydrate | 5.7 g | 2% |
| of which sugars | 2.8 g | 3% |
| Fibre | 4.7 g | — |
| Protein | 2.7 g | 5% |
| Salt | 1.3 g | 21% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Red Onion (25%), Water, Ginger Purée, Rapeseed Oil, White Wine Vinegar, Desiccated Coconut (7%), Garlic Purée, Coriander Leaf (5%), Green Chilli Purée (2%), Ground Turmeric, Chilli Powder, Mustard Seeds, Concentrated Lemon Juice, Salt, Fenugreek Seeds, Curry Leaf, Lime Zest. FOR ALLERGENS, SEE INGREDIENTS IN BOLD.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
21% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Curry pastes” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.